Transformasi Pascapanen Porang melalui Penerapan Teknologi Pengolahan Chip untuk Meningkatkan Mutu dan Nilai Tambah Produk di Desa Sumberduren

Abstract

Pengolahan porang di Pokmas Sumberduren Agro, Desa Sumberduren, Kecamatan Krucil, Kabupaten Probolinggo masih menghadapi kendala pada aspek pascapanen, terutama keterbatasan teknologi pengupasan, pengirisan, dan pengeringan yang menyebabkan proses produksi kurang efisien dan mutu chip belum konsisten. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan kapasitas mitra dalam mengolah umbi porang menjadi chip melalui penerapan teknologi tepat guna dan penguatan keterampilan pengolahan. Metode pelaksanaan meliputi sosialisasi, demonstrasi, praktik langsung, pelatihan, pendampingan, penerapan Standar Operasional Prosedur (SOP), serta penguatan manajemen usaha. Teknologi yang diterapkan terdiri atas mesin pengupas kulit porang, mesin pencacah/pengiris porang, dan Dome Dryer Mini. Hasil kegiatan menunjukkan bahwa penerapan teknologi membantu meningkatkan efisiensi proses pengupasan, pengirisan, dan pengeringan, serta menghasilkan chip dengan ukuran lebih seragam, tingkat kebersihan lebih baik, dan kualitas pengeringan lebih stabil. Pelatihan dan pendampingan juga meningkatkan kemampuan anggota kelompok dalam mengoperasikan dan merawat peralatan serta menerapkan proses produksi yang lebih terstandar. Program turut memberikan dasar bagi penguatan manajemen usaha melalui pencatatan produksi, keuangan sederhana, dan pengembangan pemasaran. Penerapan teknologi tepat guna yang disertai peningkatan kapasitas sumber daya manusia menunjukkan potensi dalam meningkatkan nilai tambah porang dan mendukung keberlanjutan usaha pengolahan chip porang di tingkat kelompok masyarakat.

Post-Harvest Transformation of Porang through the Application of Chip Processing Technology to Improve Product Quality and Added Value in Sumberduren Village

Abstract

Porang processing at Sumberduren Agro Community Group, Sumberduren Village, Krucil District, Probolinggo Regency, still faces challenges in post-harvest handling, particularly due to limited technology for peeling, slicing, and drying, resulting in inefficient production processes and inconsistent chip quality. This community service program aimed to improve the partner's capacity to process porang tubers into porang chips through the application of appropriate technology and skills development. The implementation methods included socialization, demonstrations, hands-on practice, training, mentoring, implementation of Standard Operating Procedures (SOPs), and business management strengthening. The technologies applied consisted of a porang peeling machine, porang chopping/slicing machine, and Mini Dome Dryer. The results showed that the application of these technologies improved the efficiency of peeling, slicing, and drying processes and produced chips with more uniform sizes, better cleanliness, and more stable drying quality. Training and mentoring also improved group members' ability to operate and maintain the equipment and implement more standardized production processes. The program further provided a foundation for strengthening business management through production records, simple financial record-keeping, and marketing development. The application of appropriate technology accompanied by human resource capacity building demonstrates potential for increasing the added value of porang and supporting the sustainability of porang chip processing enterprises at the community level.